Mexican Black Bean Lasagna

I conjured this up last night and oooooohhh myyyyy gossssh. It’s good. High in sodium for a single dish, but like anything else, everything in moderation, right?

1 cup chopped onions

4 large cloves of garlic

1/2 cup chopped bell pepper

1/2 cup frozen corn kernels

~4 cups spinach leaves, roughly torn

1 cup black beans, DRAINED AND RINSED

1 tbsp dried (Mexican!) oregano

6 oz whole wheat ready-to-use lasagna noodles (or tortillas. I had both, but chose to use the last of my lasagna noodles, which definitely made it lean more toward lasagna in flavor. I’m sure the tortillas would make it taste more like enchiladas)

2 cups prepared enchilada sauce

2 cups reduced fat Mexican-style cheese blend

Preheat oven to 350 degrees.

In a medium-large nonstick pan set over medium heat, sweat onions and garlic until mostly translucent. Sprinkle with salt if needed to draw out moisture. Then add corn, bell peppers, black beans, spinach leaves, and oregano. Saute until everything is heated through.

In a medium casserole dish, spoon a few tablespoons of the enchilada sauce into the bottom just to cover the bottom. Layer like so: